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Thick-cut chips

Thick-cut chips

Cooking Time

Preparation Time : 35

Cook Time : 25

Total Time : 60



  • 6 medium (1kg) pontiac potatoes or red delight potatoes, peeled

  • Vegetable oil, for deep-frying

  • 1 teaspoon sea salt

  • 2 teaspoons coarsely chopped fresh rosemary leaves


  • 01

    Cut potatoes into 1cm thick slices. Cut slices into 1cm thick chips. Layer between sheets of paper towel to remove excess moisture. Stand for 10 minutes.

  • 02

    Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry potato, in batches, until potato rises to the surface and turns opaque. Using a slotted spoon, transfer chips to a tray lined with paper towel. Cool for 15 minutes.

  • 03

    Reheat oil. Deep-fry chips, in batches, for a further 3 to 4 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add salt and rosemary. Toss to coat. Serve.



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